Poultry Feeding and Fattening For Meat: Special finishing methods and handling broilers, capons, waterfowl, etc. - Paperback

by Sam Chambers (Introduction by), George B. Fiske (Author)

This special re-print edition of "Poultry Feeding and Fattening" has not been available to those interested in raising poultry for meat purposes since it first appeared on the scene back in 1904. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Poultry Feeding and Fattening will shed considerable light on age old techniques of raising poultry and waterfowl for meat purposes and slaughtering and dressing them for home or market use, as well as on special techniques such as the use of cramming, shaping and the use of special feeding methods to produce gourmet results. Absolutely one of the best books of its kind. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.